Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package instructions. Drain and allow the pasta to cool before assembling the salad.

Add the mayonnaise, Worcestershire sauce, anchovy paste, Dijon mustard, lemon juice, grated garlic, black pepper, and freshly grated Parmesan to a bowl. Whisk until smooth and well combined. Taste and adjust the Parmesan, black pepper, or lemon juice to your preference. Set aside.

Slice the chicken breast horizontally into 3–4 thin cutlets, keeping them as even in thickness as possible. Season both sides with salt, black pepper, garlic powder, and paprika.

Season the flour with a pinch of salt and black pepper. In a separate bowl, whisk the egg with salt, black pepper, garlic powder, and paprika. In a third bowl, combine the panko, regular breadcrumbs, and dried oregano.

Coat each cutlet in the flour, shaking off any excess. Dip into the seasoned egg mixture, then press firmly into the breadcrumb mixture until the entire surface is evenly coated.

Heat neutral oil to around 350–375°F (180–190°C). Fry the chicken cutlets for approximately 3–5 minutes per side, depending on their thickness, until golden brown and crispy. Transfer to a wire rack and allow them to rest for a few minutes before slicing.

Finish with additional freshly grated Parmesan and freshly ground black pepper, if desired. Serve immediately while the chicken is still crispy.